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Cracker Jack Brownie Sundae

Brownies and Cracker Jacks both debuted at the 1893 World's Colombian Exposition in Chicago. Chefs at the city's still-operating Palmer Hotel created the brownie. The "brownie" in this recipe is similar to flourless cake--decadently dense and fudgy.

Yield: 9 servings (serving size: 1 sundae)

Ingredients

1/2 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 none large egg

1/4 cup semisweet chocolate chips

1/4 cup fat-free milk

1/4 cup all-purpose flour (about 1 ounce)

1/2 cup unsweetened cocoa

1/4 teaspoon salt

none Cooking spray

2 1/4 cups vanilla reduced-fat ice cream (such as Healthy Choice)

1 cup fat-free caramel sundae syrup

1 cup Cracker Jacks, coarsely chopped

Preparation

Preheat oven to 375°.

Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg; beat 2 minutes or until pale. Place chocolate chips in a small microwave-safe bowl, and microwave at high in 20-second intervals until completely melted, stirring after each interval. Add chocolate to sugar mixture; beat until combined. Stir in milk.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, unsweetened cocoa, and salt; add to sugar mixture, stirring just until batter is blended.

Scrape batter into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 18 minutes or until completely set. Cool to room temperature in pan on a wire rack. Cut brownies into 9 equal portions.

Place one brownie portion on each of 9 small plates; top each brownie with 1/4 cup ice cream and about 1 1/2 tablespoons caramel syrup. Sprinkle chopped Cracker Jacks evenly over sundaes. Serve immediately.